FILLING:

TOPPING:

Crust:
Mix ingredients together and press into a 13x9-inch cake pan.
Bake at 350^ for 15 minutes. Cool.
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Filling:
Mix the cream cheese, powdered sugar and Cool Whip together and spread over completely cooled crust.
Topping:
Beat pudding and milk until thickened, about 3 minutes. Spread over cream cheese mixture. Top with more Cool Whip .
Chill in refrigerator until set or overnight, if desired. ( This is what I do.)